Dinner

Salmon Fillet over Baby Spinach Salad is for Dinner.

Salmon Fillet over Baby Spinach Salad takes several minutes to prepare.

Salmon Fillet over Baby Spinach Salad takes several minutes to cook.

Salmon Fillet over Baby Spinach Salad makes 4 servings.

The ingredients for Salmon Fillet over Baby Spinach Salad are:

4 salmon cutlets, with skin
Drizzle of cold-pressed macadamia or avocado oil
4 cups baby spinach, washed, and with stems removed
1 red apple, cored and sliced, but not peeled
1 purple onion, finely sliced
1 avocado, sliced
1 can organic cannellini or butter beans, drained, rinsed and patted dry
? cup sliced almonds
1/2 cup lemon juice
3 tablespoons extra virgin olive oil
2 clove garlic, minced
Freshly ground black pepper and fresh thyme, to taste

Here is how you make Salmon Fillet over Baby Spinach Salad:

Drizzle a small amount of macadamia or avocado oil into a fry pan, and place the salmon in the pan, skin side down. Cook for three minutes before turning over and cooking for a further minute or two. Combine vegetables, beans and almonds in a large bowl and toss gently. Whisk the oil, lemon juice, garlic, pepper and thyme together and pour over the salad, then toss again before serving with the pan-fried salmon.Serving Size: Serves fourNumber of Servings: 4Recipe submitted by SparkPeople user KEARRO.

The nutritional information for Salmon Fillet over Baby Spinach Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 582.8

• Total Fat: 40.9 g
• Cholesterol: 60.0 mg
• Sodium: 253.7 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 9.6 g
• Protein: 31.8 g

The dietary needs meet for Salmon Fillet over Baby Spinach Salad is Low Carb